Madappalli - Temple's Kitchen

Apr 21, 2014

Andhra Style Vegetable Sāmbhar

Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe. This recipe is Andhra style. Andhra Sāmbhar is a very popular recipe. South Indian meal is incomplete without Sāmbhar! So go and try and enjoy!

Ingredients

Tovar Dhal 1 cup

Water 2 cups

Tamarind small lemon size

Turmeric Powder ½ tsp

Red chili powder 1 tbsp.

Sāmbhar powder 1 ½ tbsp..

Asafetida powder ½ tsp.

Coconut oil/ghee 1 tsp.

Sugar 1/4 tsp.

Salt to taste

Vegetables

Brinjals 2 no

Tomatoes 2 no

Carrot ½ no.

Green Capsicum 1 no

Green Chilies 2 no (silted)

Curry leaves 2 strings

For Tempering:

Oil 1 TSP

Mustard seeds 1 Tsp.

Cumin seeds ¼ tsp.

Red Chilies 2 no

Curry leaves few.

Method:

Soak the tamarind in hot water and extract the juice and keep aside.
Wash and cut the vegetables in lengthwise and keep aside.
Fry the Tovar dhal in dry pan till brown color.
Soak the dhal in pressure cooker for 15 minutes by 2 cups of water.
Add sliced green chilies, chopped 1 tomato, turmeric powder, chili powder and 1 tsp of ghee and cook until 3 whistles.
After 3 whistles, open the cooker lid and mash the dhal and keep aside.
Cook the vegetables in 2 cups of water by adding salt and turmeric powder. Cook it simmer at 10 minutes.
When vegetables are half cooked, add the vegetables to the dhal mixture add 1 to 2 cups of water and add required salt and 1 tsp of chili powder into it.
Now add the extracted tamarind juice into it.
Add sambhar powder and a ¼ tsp of sugar into it and mix it well.
Cook it on simmer for 10 minutes.
Heat a oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
Add this fried tempering into the cooking sambar.
Now Sāmbhar is ready to serve.
Serve hot with steamy rice, idlis and dosas.

See my other Sambhar Recipes :
Udipi Sambhar
Express Tomato Sambhar,
Millaghai Sambhar,
Kerala Sambhar,
Hotel Idli Sambhar
Arachuvitta Sambhar

Apr 16, 2014

Tofu & Lemongrass Vegetarian Thai soup

Last week I was craving for healthy, so I decided to make Thai soup. I always make Tom Kha Gai at home. I already posted the Tom Kha Gai soup in my blog.This time I wanted to create my own version of lemongrass soup at home. This lemongrass soup includes the health benefits of ginger, and lemongrass. This soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests

Galangal

LemonGrass

Ingredients

Vegetable Broth 3 cups

Lime Leaves (kaffir) 2 no.(substitute with lime peel)

Fresh Basil leaves 3 no.

Chopped Galangal 1 Tablespoon

Lemongrass, finely sliced 1 stalk

OR frozen prepared lemongrass 2 Tbsp.

Finely chopped Fresh Thai chilies 3 No

Firm Silken tofu ½ blocks (Cut into 1” pieces)

Thai Chili sauce 1 Teaspoon

Bamboo shoot ¼ cup (optional)

Salt To taste

Fresh lime juice 1 Tablespoon

Method:

In a sauce pan, bring the vegetable broth to boil.
Once the boiling, add chopped lemongrass, galangal and lime leaves into it and boil for at least 10 minutes in very low heat. Reduce to a simmer and cover for 20 minutes to infuse.
Now add the chopped thai chilies, chili sauce, tofu , bamboo shoots and salt. Let it cook for another 5-8 minutes in a simmer. Switch off the stove heat.
Add the lime juice and taste for seasoning.
Taste-test for salt, If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
Garnish with basil and coriander leaves.
I could drink the whole pot (not bowl!) of this. Enjoy!